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Sea buckthorn products: manufacture and composition
T Beveridge1, T S Li, B D Oomah
1Food Research Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia V0H 1Z0, Canada. beveridget@em.agr.ca
Journal of Agricultural and Food Chemistry
|December 20, 1999
Summary
Sea buckthorn (Hippophae rhamnoides) products, including juice and seed oil, offer significant nutritional and cosmetic benefits. Research details their manufacture and composition for diverse applications.
Area of Science:
- Phytochemistry
- Nutraceuticals
- Cosmeceuticals
Background:
- Sea buckthorn (Hippophae rhamnoides) is a plant undergoing domestication.
- Its fruit is the primary source of valuable products, with leaves also used for tea.
- Key products are derived from berries: juice and seed.
Purpose of the Study:
- To describe the manufacture of main sea buckthorn products.
- To compile compositional data for these products.
- To highlight potential applications in food, pharmaceuticals, and cosmetics.
Main Methods:
- Extraction of juice from berry pulp.
- Separation of pulp oil.
- Extraction of "sea buckthorn yellow" pigment from residual pulp.
- Extraction of seed oil using conventional or supercritical CO2 methods.
Main Results:
- Sea buckthorn juice is rich in vitamin C and carotenes.
- Pulp oil is an optional component of the juice.
- "Sea buckthorn yellow" pigment shows potential as a food colorant.
- Seed oil is highly unsaturated with emollient and light-absorbing properties, suitable for cosmetics and phytopharmaceuticals.
Conclusions:
- Sea buckthorn products, particularly juice and seed oil, possess valuable properties.
- The study provides a comprehensive overview of their manufacture and composition.
- Potential applications span the food, cosmetic, and pharmaceutical industries.